Holding on to summer – Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free)

Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free) dippy

 With autumn in arrival (maybe it has even arrived for some of you) it is nice to keep the summer here for a little longer, an extra ray of sunshine so to speak and this is one way of doing it. I like the zucchini and grilled pepper combination but you can obviously try other combinations as well. The reasons to why I choose to use chickpea flour instead of normal flour are two: I love farinata (I can eat tons of it!) and I wanted to make a gluten-free dish that everyone can love. If you don’t want to use chickpea flour, I suggest you try it with normal flour, I think the same measures would work well but do try chickpea flour because it does add a wonderful flavour to the dish.

Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free)-6

I’m short again because I still don’t feel well so I let my photos speak for me instead.

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 Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free)

2 servings
3 eggs
100 ml/ 0,43 cup fresh cream
40 g/  oz chickpea flour
50-100 ml / 0,21-0, 43 cup grated fresh parmesan cheese
fresh thyme
black pepper
4 zucchini, medium ones
chili pepper or peperoncini (optional)
grilled pepper in oil, half a jar
salt
extra virgin olive oil
 Slice the zucchini and fry them gently in olive oil with peperoncini and salt until golden. Cut the grilled pepper into slices.

 While the zucchini cooks, whisk together the ingredients for the batter until it is smooth.

 Put the vegetables in a greased oven-proof form and then pour the batter over then so that it spreads evenly.

 Bake in a pre-heated oven (175°C/350°F) for around 20 minutes or until the clafoutis is golden. Best served tepid or cold in my opinion.

Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free)-7

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